Maple Bacon Muffins…not much needs to be said. These are as delicious as they sound. Probably one of the best muffin I’ve ever had, my husband agreed. I made these for Father’s Day because whose husband doesn’t love bacon? There is no added sugar, sweetened just from the pure maple syrup, which is a great contrast to the salty bacon. Of course use pasture raised nitrate free bacon. Pasture raised pork bacon actually has tons of health benefits and is far from the Oscar Mayer stuff in the regular grocery store.
Compared to a common cereal like honey nut cheerios, you can eat one of these muffins for the price of one small cup of cereal (and who actually eats just one small serving anyway). Well actually for 25 less calories, 10 g less carbohydrates, HALF the amount of sugar, and TWICE the amount of protein. But aside from them being super healthy, they are super delicious and indulgent tasting! I would eat these even if they weren’t so healthy!
Maple Bacon Muffins
1 3/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup buttermilk or kefir
1/3 cup maple syrup
1/4 cup yogurt, butter, or oil
8 pieces bacon
Cook bacon until well done and crispy. While it cooks, combine all dry. Combine all wet. Mix together wet and dry.
Crumble bacon and stir into batter.
Place into 12 lined baking tins.
Bake at 375 for 20-30 minutes. Checking every few minutes after the 20 minute mark.
*Soaked recipe: combine flour, yogurt, and buttermilk and let sit overnight. In the morning, beat the remaining ingredients together then stir with the soaked flour. Bake as directed.
fat: 2.2 g
sodium: 202 mg (8%)
Carbohydrates: 20 g
dietary fiber: 2 g
sugars: 6 g
protein: 4.2 g